Coconut Bliss: Coconutty Blondies by Executive Chef Rudi Sodamin of Holland America
Recipe Type: Dessert
Serves: 10
These toasty, Coconutty Blondies taste of rich butter and are goo-y and good. a favorite aboard Holland America Cruise Lines
  • 1¼ cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter softened
  • ⅓ cup granulated sugar
  • ½ cup brown sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 cup shredded sweetened coconut divided
  • ¾ cup toasted and chopped Macadamia nuts or in a pinch Pecans or hazelnuts will work. See note*
  1. Pre heat oven to 350f with the rack in the middle position.
  2. Butter an 8 inch baking pan
  3. Sift together flour, baking soda and the salt into a mixing bowl.
  4. In another combine the butter, and the 2 sugars and mix well.
  5. Next add the egg and vanilla and beat until light and fluffy.
  6. Slowly add the flour on a low speed until it’s just combined.
  7. Now with a wooden spoon blend in ¾ cup of the coconut and the nuts.
  8. Spread this mixture into the buttered pan, and finally sprinkle the top with the remaining coconut.
  9. Bake for 20 to 25 minutes or until a toothpick comes out clean.
  10. Cool on a wire rack before cutting it into small bars.
  11. I really like chocolate with coconut: So if you do too, you can sprinkle some chocolate chips (I use semi sweet) over the dish as soon as it comes out of the oven.
  12. * I ground ⅓ of the Macadamia nuts in a dedicated coffee grinder. The nuts contain so much oil that you will quickly have a paste. I then chopped the remainder of the nuts with a knife to about ¼-1/8 inch size. If the nuts are salted, cut back on the salt called for in the recipe. This will still give the bars a nice salty sweet taste.
Recipe by Honest Cooking at